Top | Side Dishes

Mashed Cauliflower with Cheese and Dill

(recipe, Deanna Dudney)

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  1. 1 large head cauliflower (4-5 cups cauliflower flowerets
  2. salt, for water to cook cauliflower
  3. 1 Tbsp. butter or margarine (South Beach recommends trans-fat free margarine, but I'd probably use butter for this small amount)
  4. 3 Tbsp. finely chopped fresh dill
  5. 1 tsp. fresh squeezed lemon juice
  6. 2 Tbsp. half and half or milk (use milk for South Beach Diet, especially if you use butter)
  7. ½ cup grated cheese (I used low-fat Mexican four cheese blend)
  8. ¼ cup crumbled Feta cheese


  1. Wash cauliflower and remove core, then cut and break into small flowerets. Bring a large pot water to a boil, add a generous amount of salt, and boil cauliflower until it is quite soft, about 20 minutes. Pour cauliflower into a colander and let it drain well for about 5 minutes. (Don't rush the draining step or the dish will probably be too waterey.)
  2. When cauliflower is well drained, pour back into cooking pot and add butter, lemon juice, and chopped fresh dill. Mash with potato masher, until ingredients are well mixed. Add half and half or milk and both types of cheese and mash again until cheese is mixed in and cauliflower is quite soft. You can use an electric beater or food process for the final mashing if you prefer. Taste cauliflower and season to taste with salt and fresh ground black pepper. You may need to put it back on the stove and warm for 2-3 minutes before serving. Serve hot.